Ambrosia

 Ambrosia

1 can (15 ounces) mandarin oranges, well-drained
1 can (8 ounces) pineapple tidbits, well-drained
1 cup miniature marshmallows (Grandma Carlene likes the colored marshmallows)
1 cup sweetened shredded coconut
1 cup sour cream

In a large bowl, combine first 4 ingredients. Add sour cream and toss to mix. Cover and refrigerate for several hours.

Finnan Haddie - but with Cod

Finnan Haddie - but with Cod

 3 cloves garlic

1 tin anchovies

2 pounds cod

1 cup whole milk

1 cup water

1/4 cup diced onion

1/4 cup butter

3 Tablespoons all-purpose flour

2 cups heavy cream

freshly ground black pepper to taste

couple of shakes of cayenne (optional)

1/8 teaspoon nutmeg

1 Tablespoon roasted red pepper, small dice

4 hard-cooked eggs, sliced 

bread crumbs

12 bread triangles fried in anchovy butter (see recipe below)

Crush garlic and anchovies in a mortar and pestle until combined. Smear over cod. Refrigerate overnight. Do you want to add a little bit of liquid smoke? Or maybe with the milk?

Combine the milk, water, and onion in a saucepan. Season with salt. Bring to a simmer over medium heat. Cook until onion is tender, about 6-8 minutes. Gently slide cod into infused milk and poach until flesh is cooked through and beginning to flake, 7-9 minutes (adjust as needed to maintain a low simmer; thicker pieces of fish will take longer to cook). Remove cod to a plate until cool enough to handle. Reserve stock.

Melt the butter in a heavy-bottomed saucepan.  Stir in the flour, and cook over direct low heat until smooth. Add the cream and 1 1/4 cups of the reserved stock; continue to cook, stirring occasionally, until the mixture is slightly thickened. Season with pepper and nutmeg. When the sauce is thick enough to coat a spoon, remove it from the heat, measure out 1/4 cup, and set it aside.

Break the cod into pieces and fold into the sauce.  Simmer gently over low heat for a few minutes until the fish is warmed.  Pour the mixture into a shallow casserole; cover with the red pepper and sliced hard-cooked eggs,, and pour the reserved 1/4 cup of sauce over the eggs. Sprinkle the dish with bread crumbs, and place under a hot broiler to brown. Serve with the anchovy toast. (Serves 4)

Anchovy Butter (from "The Nero Wolfe Cookbook" by Rex Stout)

Mash eight fillets of anchovies with the juice of 1 lemon (or 1 ounce of cognac) in a mortar until all the liquid has been incorporated.  Mix in 1 tablespoon chopped fresh parsley. Add the mixture to 1 cup of softened sweet butter, and beat well to form a smooth paste. Pack into a small crock, and refrigerate for at least 1 hour before using.

Pineapple Casserole

 2-3 cans large chunk pineapple, drained

1 cup sugar

8 Tablespoons flour

1 stick butter, melted

1 stack ritz crackers, crushed*

2 cups sharp cheddar cheese, grated

For Pineapple Casserole, combine pineapple, sugar, and flour. Pour into a shallow baking dish. Combine melted butter and crackers. Top pineapple mixture with  alternate layers of cheese and cracker mixture.

Bake at 350 degrees for 30 minutes.

*Stacks used to be taller, try for about 150 grams for a 3 can pineapple recipe

Grandma Carlene's Hamburger Stroganoff

 

Notes: ground chuck is hamburger; "undil. Crm. Chkn" means condensed cream of chicken soup straight from the can; garlic glove should be garlic clove 😁; Accent - optional.

Anchovy Butter

To make 1 1/4 cups of anchovy butter, process eight fillets of anchovies with the juice of 1 lemon in a food processor* until all the liquid has been incorporated.  Add 1 cup softened unsalted butter. Process until smooth, scraping down as necessary, to form a smooth paste. Pack into a small crock, and refrigerate for at least 1 hour before using.

*or in a mortar

Optional: 1 Tablespoon chopped fresh parsley

Anchovy Butter recipe adapted from the Nero Wolfe Cookbook

Baby Shower Food Fun

 Baby Shower Punch:

1 48 oz can Dole Pineapple Juice

1 cup Pink Lemonade Mix (Blue Raspberry Lemonade Mix)

1 2-liter Sprite

You can mix the pineapple juice with the lemonade power and keep it refrigerated for 2-3 days or the freezer for at least 3 months. Add the Sprite just before serving. Possible additions: sliced lemon rounds, pineapple rings, strawberries, raspberries. Got this recipe here.

Watermelon Baby

Watermelon, Cantaloupe, Strawberries, Green Grapes, Red (dark) Grapes, Pacifier, Toothpicks (to keep ears, nose and eyes in place.

Notice below that you have another tray of fruit. Traditionally, the watermelon baby goes home with mom and everyone eats from the fruit surround the watermelon baby or the other tray of fruit. Also, you can see lil smokies in a blanket. They were tasty and super fun for a baby shower.

Katie's Overnight Oats

1/4 cup old fashioned oats

1/2 Tablespoon chia seeds

pinch salt

1/2 cup milk

1/2 Tablespoon honey (eyeball it)

Mix together all ingredients in a 1 pint jar. Cover and put it the fridge overnight. Enjoy in the morning!

Mix-ins:

PB and J

Mango Lassi

 This Mango Lassi Recipe is based on a smaller version here which was based on a spicier (ginger/turmeric and lemon) version here.

I buy the big bag of Dole frozen large dice mango which contains five 8 oz bags. Each bag measures to about 1 1/2 cups.

Ingredients:

1 8 oz bag or 1 1/2 cups frozen large dice mango

1 1/2 cups plain yogurt (full fat)

3/4 cup milk

2 Tablespoons honey

Blend and enjoy!

For a smaller version:

1 cup frozen large dice mango

1 cups plain yogurt (full fat)

1/2 cup milk

4 teaspoons honey

Cauliflower Cheddar Soup (Instant Pot)

2 Tablespoons butter
1 onion, chopped (1 cup)
1 clove garlic, smashed
1 teaspoon fresh thyme leaves
1 medium head of cauliflower, chopped
salt and freshly ground black pepper
2 cups chicken stock
2 cups grated sharp white Cheddar cheese
4 green onions, sliced on the bias
ground paprika or cayenne pepper, for garnish

Pre-heat the pressure cooker using the SAUTE setting.

Add the butter, onion, garlic and thyme.  Cook for 4-5 minutes, stirring occasionally.  Add the cauliflower and season with salt and pepper.  Pour in the chicken stock and lock the lid in place.

Pressure cook on HIGH for 6 minutes.

Release the pressure using the QUICK-RELEASE method and carefully remove the lid. Puree the soup using an immersion blender.  Add the cheese and stir until it has all melted.  Season the soup again to taste with salt and pepper.  Sprinkle the green onions and paprika on top and serve.

Serves 4

Delicious Under Pressure, Meredith Laurence

Instant Pot Lemon Curd

 

• 1/4 cup (2 ounces, 4 tablespoons) butter, melted (I use salted)

•  1/2 cup (3.75 ounces) granulated sugar

•  1 large egg

•  1 large egg yolk

•  1-2 teaspoons fresh lemon zest

•  1/2 cup fresh lemon juice (from about 3-4 lemons)

INSTRUCTIONS

1. Blend all ingredients together in a blender until smooth. Transfer to a heatproof liquid measuring cup or bowl and cover tightly with foil.

2. Place the trivet inside the Instant Pot or other electric pressure cooker. Add 1 1/2 cups water. Set the covered bowl of lemon curd on the trivet.

3. Secure the lid, set the valve to seal, and set the Instant Pot to pressure cook on high pressure for 10 minutes.

4. Let the pressure naturally release for 10 minutes (this is important for the curd to fully set up!), then quick release the remaining pressure.

5. Carefully remove the bowl from the pot. Remove the foil. It should be set like jello or custard. Whisk until creamy and smooth. (At first it will look curdled, but as you whisk, it will come together.) Optional: strain to remove the lemon zest.

6. Refrigerate until ready to use (it will thicken as it cools). If it splits or looks curdled after sitting, whisk again to recombine.

From this site.

Mushroom Gravy

2 tablespoons salted butter

12 large white button mushrooms, sliced

1 cup diced onion

1 pinch salt

2 tablespoons all-purpose flour

2 tablespoons ketchup

1 tablespoon Worcestershire sauce

3 cups high-quality, low-sodium beef broth

salt to taste

Melt 2 tablespoons butter in a large nonstick pan over high heat; add mushrooms, onions, and a pinch of salt. Saute, stirring occasionally, until very nicely browned, 5 to 8 minutes. Reduce heat to medium and add flour. Cook and stir for 3 minutes.

Stir in ketchup, Worcestershire sauce, and beef broth; increase heat to high. Bring to a simmer; reduce heat to medium and cook, stirring occasionally, until the gravy thickens slightly and reduces, about 10 minutes. Taste and adjust salt as needed. 

From Chef John's Salisbury Steak recipe.